Baked potatoes, carrots, parsnips, and Brussels sprouts

Votes: 1

How to Make - Baked Potato, Carrot, Parsnip, and Brussels Sprouts

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 269, total fat 13 G., saturated fats 2 G., proteins 4 G., carbohydrates 37 G., fiber 8 G., cholesterol 0 mg, sodium 150 mg, sugar 7 G.

Small red potatoes, orange carrots and sweet potatoes, green Brussels sprouts, and light parsnips, coated in a sheen of olive oil, will transform into a scattering of gems on your table after roasting in the oven. A perfect Mediterranean-style side dish that can be served with almost any meat, poultry, or fish. Before roasting, sprinkle the vegetables, cut into roughly equal pieces, with sea salt and a mixture of dried herbs, traditional to Italian cuisine, for a luxurious aroma and flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups Brussels sprouts (about 220 g), cut in half
1/3 cup extra-virgin olive oil
3 medium carrots (about 300 g), cut into 4 cm thick circles.
4 cups red potatoes (about 450g), sliced into 4cm thick rounds
3 medium parsnips (about 450g), sliced into 4cm thick rounds.
1 cup sweet potato (about 450 g), cut into 4 cm thick rounds.
1 tbsp. l. dried oregano
1 tbsp dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Brussels sprouts, carrot, parsnip root, sweet potato, red potatoes, oregano, rosemary, thyme, basil, salt with spices, black pepper

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Grease a 27 x 42.5 cm baking sheet with extra-virgin olive oil. Place the vegetables on the baking sheet and season with dried herbs, salt, and black pepper. Toss well to evenly coat all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.